Prep your pan and oven. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.

Make the crust. In a bowl, combine almond flour, powdered sweetener, and salt. Stir in the melted butter and vanilla until the mixture looks like damp sand and clumps when pressed.

Press and bake the base. Press the crust evenly into the pan. Use the back of a spoon to smooth it. Bake for 10–12 minutes until just set and lightly golden at the edges. Remove and let it cool for 5–10 minutes.

Cook the strawberry layer. In a small saucepan, add strawberries, sweetener, lemon juice, and zest. Cook over medium heat for 5–7 minutes, stirring and gently mashing until the fruit breaks down.

Thicken with chia. Remove from heat. Stir in chia seeds and vanilla. Let it sit for 5 minutes to thicken. Taste and adjust sweetness if needed.

Mix the coconut topping. In a bowl, combine shredded coconut, egg, sweetener, melted coconut oil or butter, and a pinch of salt. Stir until evenly moistened and clumpy.

Layer the bars. Spread the strawberry mixture evenly over the warm crust. Sprinkle the coconut topping across the surface, gently pressing to help it stick without squashing the strawberry layer.

Bake to finish. Return the pan to the oven and bake for 18–22 minutes, until the coconut turns light golden and the edges are nicely browned.

Cool completely. Let the bars cool in the pan, then chill for at least 1 hour. This helps them firm up for clean slices.

Slice and serve. Lift the slab out with the parchment and cut into 12 bars. Add optional toasted almonds or a dusting of powdered sweetener if you like.